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1
For the pulled pork: Preheat your slow cooker to either low or high depending on your timing (it will take 4 hours on high or 6-8 hours on low).
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2
Brush the mustard onto the pork shoulder roast on all sides and set aside.
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3
In a small bowl, whisk together the ground coffee, chipotle chili powder, garlic powder, cayenne pepper, brown sugar, salt and pepper.
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4
Generously rub the spice mixture onto the mustard-coated pork on all sides.
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5
Add the onions and chicken broth into the slow cooker and place the pork shoulder on top.
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6
Put the lid on and cook for 4 hours on high or 6-8 hours on low, or until the meat is tender and the pork is falling apart.
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7
Remove pork from the slow cooker onto a cutting board and let it rest for just a couple of minutes.
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8
Either with two forks or your fingers (be careful its hot) pull or shred the meat.
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9
Add the pulled pork into a large bowl and add 16 ounces of the BBQ sauce.
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10
Toss to evenly coat and set aside.
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11
For the pizza dough: In a small bowl dissolve the yeast, sugar and salt in the water.
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12
Let the mixture sit for 10-15 minutes.
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13
Transfer the yeast mixture to the bowl of you stand mixer with dough hook attached.
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14
Gradually add in the flour until the dough forms a ball and begins to pull away from the sides of the bowl.
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15
Lightly dust a cutting board with flour and transfer the dough to it.
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16
Knead for 5-7 minutes adding flour as necessary.
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17
Dough should be tacky but not overly sticky.
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18
Form into a ball and fold under itself so the top of the ball is tight.
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19
Into another bowl drizzle olive oil and swirl around so the bowl is evenly coated.
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20
Transfer the dough to the greased bowl.
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21
Cover bowl with a sheet of plastic or a kitchen towel and transfer to the refrigerator for at least 4 hours or until dough has doubled in size.
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22
Once risen, transfer the dough to a floured surface and cut it into 3 even pieces.
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23
Roll each piece into a ball and then cover with a tea towel to let rest for about 30 minutes.
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24
To assemble the pizza: Preheat your oven to 450 F and situate an oven rack between the middle and the very bottom notches of the oven.
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25
Place your pizza stone into the oven while its heating up (if you are using one).
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26
If you are using a baking sheet, be sure that is greased generously.
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27
Now you will begin shaping your dough balls into 8 inch circles (about 1/4 inch thick).
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28
Roll out if necessary.
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29
Brush the 3 pizza dough circles with the remaining BBQ sauce and top with grated cheddar cheese.
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30
Top the cheese with pulled pork and then top that with queso fresco.
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31
Slide one of the pies into the oven on the stone (or place on your prepared baking sheet and transfer to the oven) and cook for 20-22 minutes or until the crust is golden brown.
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32
Repeat this step for the rest of your pies.
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33
While your pies are baking, make your fried onions.
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34
Heat the oil in a large stock pot over medium high height to a temperature of 350 F. Put the sliced onions into a bowl, pour buttermilk over the top and toss to coat.
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35
Let them soak for 5-10 minutes.
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36
In a large bowl, whisk together the flour, salt, black pepper and cayenne pepper.
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37
Transfer the onions to the flour mixture and then add them (in 2 separate batches) into the hot oil.
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38
Cook for 3-4 minutes or until they are golden brown.
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39
Remove them from the oil using a slotted spoon or kitchen spider and transfer to a paper towel-lined plate.
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40
Season with more salt and pepper.
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41
Repeat with the second batch.
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42
When you have removed the pizza from the oven, top with the fried onions and sprinkle with cilantro.
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Serve immediately and enjoy!
